Blueberry-Corn Salad

Combine fresh or frozen corn kernels, onion, vinegar, honey, serrano pepper, salt, and cardamom in a medium saucepan. Bring mixture to boiling; reduce heat. Cook, uncovered, over medium-low heat for 4 minutes or until corn is just tender. Remove from heat; cool slightly. Stir in jicama. Cover and refrigerate at least 2 hours or up to 4 days. Just before serving, gently stir in blueberries. Makes 4 servings.